Spring Bean and Chard Soup With Toasted Almond Pesto

Ingredients

• 1 ½ cups packed fresh basil leaves
• ¼ cup toasted almonds
• 1 large clove garlic, peeled and smashed
• ⅔ cup olive oil, divided
• 2 carrots, chopped (about 1 cup)
• 2 stalks celery, chopped (about ¾ cup)
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 2 15.5-oz. cans cannellini beans, drained and rinsed, divided
• 1 bunch Swiss chard, leaves chopped (about 3 cups), plus 1 cup finely chopped stems

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